Ingredients with Measurements:
- 1 bunch of water spinach (about 4 cups)
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped roasted peanuts
- 1/4 cup fried shallots
Dressing:
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- 1 red chili, thinly sliced
Special equipment needed: None
Step-by-step instructions:
1. Wash the water spinach and remove any tough stems. Cut into bite-sized pieces and place in a large bowl.
2. Add the sliced red onion, halved cherry tomatoes, chopped cilantro, chopped mint, and roasted peanuts to the bowl.
3. In a small bowl, whisk together the fish sauce, lime juice, brown sugar, minced garlic, and sliced red chili to make the dressing.
4. Pour the dressing over the salad and toss to combine.
5. Top the salad with fried shallots before serving.
15 minutes
Temperature: None
Serving size: 4
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 12g
- Protein: 6g
- Fiber: 3g
Substitutions for ingredients:
- Water spinach can be substituted with regular spinach or any other leafy green.
- Red onion can be substituted with white onion or shallots.
- Cherry tomatoes can be substituted with any other type of tomato.
- Cilantro and mint can be substituted with other fresh herbs like basil or parsley.
- Roasted peanuts can be substituted with cashews or almonds.
- Fried shallots can be substituted with crispy fried onions or garlic.
Variations:
- Add sliced cucumber or bell pepper for extra crunch.
- Use grilled shrimp or chicken to make it a more substantial meal.
- Add sliced avocado for creaminess.
- Use a different type of nut, like pistachios or macadamia nuts.
Tips and tricks:
- Make sure to wash the water spinach well as it can often be sandy.
- If you don't like spicy food, omit the red chili from the dressing.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
- If you can't find fried shallots, you can make your own by thinly slicing shallots and frying them in oil until crispy.
Storage instructions:
- This salad is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is meant to be eaten cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped herbs and peanuts.
Garnishes:
- Chopped herbs
- Roasted peanuts
- Fried shallots
Pairings:
- This salad pairs well with grilled meats or seafood.
- Serve with a side of steamed rice for a more filling meal.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Fresh spring rolls
Troubleshooting advice:
- If the salad is too spicy, add more lime juice or brown sugar to balance it out.
- If the salad is too salty, add more lime juice or a bit of honey to balance it out.
Food safety advice:
- Make sure to wash all vegetables and herbs thoroughly before using.
- Store leftovers in the fridge and consume within 2 days.
Food history:
- Water spinach, also known as morning glory or kangkong, is a popular vegetable in Southeast Asian cuisine. It is often used in stir-fries and salads.
Flavor profiles:
- This salad is sweet, salty, sour, and spicy all at once. The water spinach provides a slightly bitter taste, while the dressing is tangy and savory.
Serving suggestions:
- Serve this salad as a light lunch or dinner, or as a side dish to a larger meal.
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